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Julia Child said a restaurant and cook should be judged on how well they roast a chicken. I'm doing this organic, free range, non-chlorinated one nestled on a bed of onions, carrots and celery. I'll keep the lid on for 1/2 the cooking time and remove it for the last half.
How do you do it? Also, what singular dish do you think all western cooks and restaurants should be judged by?
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>>9220682
Sopa de macaco
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Spatchcock because I'm not an idiot
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>>9220682
Is it farm to table? Is it real deal winner winner chicken dinner. Will it take me on a trip to flavor town?
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>>9220682
We'll, you've got all the buzzwords, so that's a good start.
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>>9220954
Not buzzwords anon. Better quality which you can taste no matter the manner of prep. How do you roast a chicken?
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>>9221093
Yeah, the only way to ensure your kids make a decent meal is to buy the highest quality meat with the most possible certifications. That way, no matter what, it will be the best possible meal.
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>>9220944
Spatchcock is better for grilling or broiling. I'm talking about roasting for which whole chickens are better to use than spatchcock. Same with BBQ/smoking, but that's a different thread. I suspect Julia would judge you rather harshly.
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>>9221116
lold at
>I suspect Julia would judge you rather harshly.
nice bait 9/10
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>>9221111
>kids cooking
Wat? Answer the question, how do you roast a chicken? Do you intentionally buy factory farmed, chlorine dipped, injected with a 10% chemical preservative solution? If so, how do you keep it from having the texture of sawdust and no flavor?
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>>9221153
meh you fall for memes, there are major quality differences with chicken but you can actually see them. only eyes needed, not even any other senses. your chicken is a normal fucking chicken, with normal chicken, (basic colour=basic feed, basic structure/colour/skin= basic breed) the ones with all them buzzwords are usually more dry and stringy, because they are older. its still better than the cheap ones, especially ethically, just saying the difference in taste is non-existant/ swings in favour of the cheap ones
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>>9221093
Like this.
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>>9220682
Why do you have to specify that your chicken hasn't been soaked in poison?
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>>9221528
>cook it at 500 degrees for 1 hour
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